Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

Bessa, Rui J. B.; Lourenço, Marta Ribeiro Alves; Portugal, P.V.; Santos‐Silva, José

doi:10.1016/j.meatsci.2008.05.001

Cited by 37 publications

(30 citation statements)

References 31 publications

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“…Polyunsaturated fatty acids (PUFA) concentrations in ruminant meat are low because of biohydrogenation in the rumen (WACHIRA et al, 2002;NUERNBERG et al, 2008). However, it is known that the fattening system affects the physical composition (muscle, fat and bone) of the carcass in ruminants (RHEE et al, 2000;SANUDO et al, 2000;YEOM et al, 2002;ELMORE et al, 2005;BESSA et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat

Matsushita¹,

Júnior²,

Gomes³

et al. 2010

Acta Sci. Technol.

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ABSTRACT. The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%).

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Section: Introductionmentioning

confidence: 99%

Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat

Matsushita¹,

Júnior²,

Gomes³

et al. 2010

Acta Sci. Technol.

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“…Reducing beef fatty acids such as C14:0 has become an important goal, mainly due to its hypercholesterolemic effect on the human body (BEssa et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

“…This classification has been recommended by BEssa et al (2008) and although not commonly used, it may be important to show how fatty acids act on the human body and might help to promote beef as a functional food. Studies related to fatty acids functionality are scarce at literature; however, we believe that such assessment is important and needs further attention.…”

Section: Discussionmentioning

confidence: 99%

“…Studies related to fatty acids functionality are scarce at literature; however, we believe that such assessment is important and needs further attention. BEssa et al (2008) stated that emphasizing positive aspects and nutritional value of fats from ruminants in order to rehabilitate its image are welcome.…”

Section: Discussionmentioning

confidence: 99%

“…Fatty acid methyl esters present in the beef cuts were identified and quantified by comparison to retention times and concentrations of methyl esters from standard fatty acids. According to BEssa et al (2008), the introduction and spread of a grouping criterion of fatty acids by the functionality would be preferred because classification only by the structure of the molecule (saturated and unsaturated) can often lead to errors in the nutritional assessment of foods. The functionality classification could put beef in evidence as a functional food.…”

Section: Methodsmentioning

confidence: 99%

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Chemical and fatty acids composition of rump cap from young bulls fed protected or unprotected oils

Oliveira¹,

Sampaio²,

Henrique³

et al. 2015

Bol. Ind. Anim.

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Strategies to improve the nutritional aspects of beef, mainly the fatty acids composition, have become an important goal to the scientific community. The use of different oils sources could be an interesting device due its polyunsaturated fatty acids composition. The chemical and fatty acid composition of rump cap (Biceps femoris) from 35 Nellore young bulls finished at feedlot (96 days) were analyzed. These animals were fed a control diet with sugar cane and concentrate without oil or diets containing sugar cane and concentrate with different sources of oil (soybean or linseed), protected or not from ruminal degradation. A randomized block design was adopted with five treatments and seven replications. The means were compared using orthogonal contrasts at 0.05 significance level. Animals fed diets with oil showed higher levels (P<0.05) of protein and lower levels (P<0.05) of ash than control diet. Lower cholesterol (P<0.05) levels resulted from linseed oil added treatment compared to soybean oil (37.70 and 43.80 mg/100 g, respectively); on the other hand, cholesterol levels increased (P<0.05) for protected oils compared to non-protected (44.53 and 33.97 mg/100 g). Oil added diets resulted in higher (P<0.05) linolenic acid levels. Linseed oil increased (P<0.05) the levels of the fatty acids C14:1, C16:1 and C18:1 n9. Addition of linseed oil, whether protected or not, to the animal diets improves the fatty acid composition of the rump cap by increasing the amount of omega-3 fatty acids and improving the omega-6:omega-3 ratio.Keywords: beef, cholesterol, fat, polyunsaturated fatty acids. COMPOSIÇÃO QUÍMICA E ÁCIDOS GRAXOS DA PICANHA DE TOURINHOS ALIMENTADOS COM ÓLEOS PROTEGIDOS OU NÃO PROTEGIDOSRESUMO: Estratégias para melhorar os aspectos nutricionais da carne, principalmente a composição em ácidos graxos, tornaram-se importante objetivo para a comunidade científica. A utilização de diferentes fontes de óleo poderia ser uma ferramenta interessante devido à sua composição em ácidos graxos poli-insaturados. A composição química e de ácidos graxos da picanha (Biceps femoris) de 35 tourinhos Nelore terminados em confinamento (96 dias) foram analisadas. Os animais foram alimentados com uma dieta controle contendo cana-de-açúcar e concentrado sem óleo ou dietas contendo cana-de-açúcar e concentrado com diferentes fontes de óleo (soja ou linhaça), protegido ou não de degradação ruminal. Utilizou-se delineamento em blocos casualizados, com cinco tratamentos e sete repetições. As médias foram comparadas usando contrastes ortogonais 242em nível de 5% de significância. Animais alimentados com dietas contendo óleo apresentaram teores mais elevados (P<0,05) de proteína e menores teores de cinza (P<0,05) na carne em relação àqueles alimentados com dieta controle. O óleo de linhaça reduziu (P<0,05) a concentração de colesterol em relação ao óleo de soja (37,70 e 43,80 mg/100 g, respectivamente). Por outro lado, o teor de colesterol da carne aumentou (P<0,05) para os animais alimentados com óleos protegidos em compara...

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Trans‐10 18:1 in ruminant meats: A review

Alves

Vahmani

Mapiye

et al. 2021

Lipids

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Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant‐derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant‐sourced foods can have either high levels of t10‐ or t11‐18:1, and when considering enriched sources, t10‐18:1 has properties similar to industrial TFA, whereas t11‐18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11‐conjugated linoleic acid), both of which have potential positive health effects. Increased t10‐18:1 in meat‐producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10‐18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10‐18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.

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Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

Cited by 37 publications

References 31 publications

Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat

Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat

Chemical and fatty acids composition of rump cap from young bulls fed protected or unprotected oils

Trans‐10 18:1 in ruminant meats: A review

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